Ah, the victim in nearly every script involving my lunch. My favorite version of this is as follows:

Oat nut bread, German spicy honey mustard, thick sliced monterey jack cheese, and several medium thickness slices of Boar's Head BBQ chicken. Served with a pickle.

Just to top it off, today I am on leave (Katie had a dental appointment and took Jenna with her - Jenn'a first dental appointment is next Tuesday), so I was able to have a tall pilsner of Spaten Octoberfest with my lunch. That was good.

On a related note, wait a few after eating your yogurt to wash it down with the beer. Funky tasting...

Roast beef, rare, with cheddar cheese and horseradish on rye bread and a bottle of Sam Adams black lager. My doctor says I can't eat this, but man does not live by a low cholesterol diet alone.

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Science claims that hydrogen, because there is so much of it, is the building block of the universe, I dispute this, there is plenty more stupidity, and that is the building block of the universe. Frank Zappa

A mile -high pastrami / corned beef and swiss on a Kaiser roll browned in garlic butter, with an ice-cold bottle of Vernor's (Canadian; the U.S. version ain't what it used to be).

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If it's true what they say, that GOD created us in His image, then why should we not love creating, and why should we not continue to do so, as carefully and ethically as we can, on whatever scale we're capable of?

The choice is simple; refuse to create, and refuse to grow, or build, with care and love.

In the distant past of 3 years ago I created The Master Piece, literally black peppered beef with lots of mozzarella on two croissants. Though I live in Po-boy world, the best sammich I had is a grilled shrimp and catfish po-boy with lettuce, pickle, mayo, and grilled onions. It was appropriately named The Bomb and cost $16 plus tax. I could still feel the grease 2 days later.

It's a simple sandwich. The meat is either corned beef or pastrami. The bread should be some sort of rye, preferably marbled. Then you have to have crisp kraut, and this where lesser sandwich shops fail. The sauce often ends up being simple thousand-island knock-offs.

I love Reuben sandwiches. I've been known to frequent sandwich shops where the owner makes a particular point to create every Reuben sandwich. If your sandwicherie has a crap Reuben, you are not a sandwicherie.

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Every dead body that is not exterminated becomes one of them. It gets up and kills. The people it kills, get up and kill.

The sandwich situation here in Germany is kind of odd. They don't have a sandwich culture or history (except for the Hawaii Toast created here in the 1950s). I guess the main problem here is the bread, as there are no soft sandwich buns like in the states (on a side note, German hamburger buns are terrible). We do have food trucks offering American style pulled pork sandwiches. They get their soft buns per special order from bakeries though I had my share of pulled pork served on Ciabatta.

That said you can find any kind of local sandwiches almost everywhere. However, most places use brötchen for bread - a small (hand sized) round bread bun (like a kaiser roll). Occasionally they will offer a hard crust narrow baguette that can put your teeth to test. These pre-prepared sandwiches lack serious meat (usually ham or salami) and are stacked with tons of lettuce, tomatoes and cucumbers. Most supermarkets have a separate butcher where they garnish your brötchen with cold cuts of your choice. They also have a choice of warm meat for sandwiches sizzling under heating lamps. Stuff like schnitzel, frikadelle (burger with meat loaf ingredients) bratwurst or various roasts. Condiments at these places are usually very limited though. If anything, this is the most popular street food sandwich in Germany:

Leberkäse

For more "exotic" sandwiches you'll either have to seek out sit-down specialty restaurants, food trucks or subway. And if you are a fan of gyros sandwiches you'll find a gyros place literally on every corner.

Not ultimate but one of my current faves is an Italian style sandwich I sometimes make at home: pepperoni, salami, mozzarella, pickled roasted peppers, roast ham, antipasti tapenade, red onion, tomatoes, lettuce, and garlic aioli on Ciabatta or Focaccia.